October In Season: Red Kuri Squash

Red Kuri Squash are here, and boy are they lovely. Originally bred on Japan's northern island of Hokkaido, the autumn beauties are sweet and nutty, with a unique dense, creamy flesh reminiscent of a chestnut (hence the name kuri, which means chestnut in Japanese).

Kuri squash are also quite easy to prepare - the skin, while hard, is edible once cooked so simply scoop out the insides, slice and roast (psst... the seeds, once roasted are also delicious and edible). We particularly like this recipe from I Heart Umami, where the squash is roasted with miso butter until it's glazed and gorgeous.

We also love roasting the squash and topping it with a zingy lemon tahini dressing and garlic yogurt over couscous and greens for a healthy and delicious mid-week meal.